If you have a craving for bold flavors and crave something that feels both comforting and exciting, let me introduce you to the Super Easy Chicken Nacho Casserole Recipe. This dish brings together juicy cubes of chicken, creamy soups, spicy tomatoes, and melty cheese layered over a bed of crunchy tortilla chips. It’s the perfect combination of textures and tastes that make every bite an irresistible fiesta. Whether it’s a weeknight dinner or a casual get-together, this casserole is guaranteed to please everyone at the table without any complicated steps or fancy ingredients.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry, everything here is straightforward and works together to build up that amazing nacho casserole flavor and texture you’ll love. Each element, from the spices to the cheeses, brings its own character, making this dish deliciously balanced and quick to prepare.
- 4 boneless, skinless chicken breasts, cubed: Tender chicken is the hearty base that soaks up all the fantastic flavors.
- 1 tablespoon olive oil: For sautéing the chicken evenly and adding a subtle richness.
- Salt and pepper, to taste: Basic seasonings that enhance every ingredient.
- 1 (1-ounce) packet Old El Paso Taco Seasoning: Brings that classic taco flavor punch with spices and herbs.
- 1 cup cream of chicken soup: Adds creaminess and depth to the casserole.
- 1 cup cheddar cheese soup: Intensifies cheesy goodness and creates a velvety texture.
- 1 (10-ounce) can Rotel tomatoes: Gives a zesty tomato kick with a touch of heat.
- 1 (4.5-ounce) can Old El Paso chopped green chiles: Adds mild heat and vibrant flavor.
- 16 ounces Mexican blend cheese, divided: Melts beautifully for gooey, cheesy layers.
- 1 (15-ounce) can black beans, drained and rinsed: Brings protein, fiber, and a hearty bite.
- ¼ cup fresh cilantro, chopped: Freshness to brighten and balance the rich flavors.
- 6 cups tortilla chips, lightly crushed and divided: Provides the perfect crunchy base and topping.
How to Make Super Easy Chicken Nacho Casserole Recipe
Step 1: Prepare and Cook the Chicken
Start by heating the olive oil in a large skillet over medium heat. Toss in the cubed chicken breasts, seasoning them with salt and pepper as they cook. Stir frequently until the chicken is no longer pink inside and starts to brown just a bit, about 6-8 minutes. This step builds the flavor foundation for the entire casserole.
Step 2: Mix in Seasoning and Soups
Once your chicken is cooked, sprinkle the Old El Paso Taco Seasoning over it and mix well to coat each piece evenly. Pour in the cream of chicken soup and cheddar cheese soup, stirring until all ingredients combine into a creamy sauce that hugs the chicken perfectly.
Step 3: Add Vegetables and Beans
Next, add the Rotel tomatoes with their juices, chopped green chiles, black beans, and half of the Mexican blend cheese. Stir everything together thoroughly to distribute those vibrant colors and textures throughout the mixture.
Step 4: Layer the Casserole
In a greased 9×13 inch casserole dish, spread half of the crushed tortilla chips evenly across the bottom. Spoon the chicken mixture on top of the chips, spreading it out for an even layer. Then sprinkle the remaining crushed chips and the rest of the Mexican blend cheese on top for that amazing crunchy-cheesy finish.
Step 5: Bake Until Bubbly and Golden
Pop the casserole into a preheated 350°F oven and bake for about 15-20 minutes. When the cheese on top is melted and bubbly with just the slightest golden-brown spots, your Super Easy Chicken Nacho Casserole Recipe is ready to come out and dazzle your taste buds.
How to Serve Super Easy Chicken Nacho Casserole Recipe
Garnishes
Top this casserole with freshly chopped cilantro to add a fragrant, fresh burst of flavor. A dollop of sour cream or guacamole on the side is fabulous for cooling the slight heat and adding creamy richness. You can also sprinkle some sliced jalapeños if you like it spicy and bright.
Side Dishes
This casserole is star-worthy on its own, but pairing it with a simple side salad of crisp greens dressed lightly with a lime vinaigrette adds a refreshing contrast. Alternatively, a serving of Mexican rice or refried beans complements the flavors perfectly and makes the meal even more satisfying.
Creative Ways to Present
For a fun twist, spoon the casserole into individual roasting dishes or oven-safe ramekins before baking. It makes for a cute, portioned presentation, perfect for dinner parties or family nights. You can also serve it layered over a bed of warm tortilla chips for a deconstructed nacho experience everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your Super Easy Chicken Nacho Casserole Recipe, place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors develop even more, and reheating is a breeze.
Freezing
This casserole freezes wonderfully! Assemble it but do not bake, then cover tightly with foil or plastic wrap. You can freeze it for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F for about 15 minutes or until heated through to maintain that crunchy topping. Microwaving works too, but may soften the chips slightly. Adding fresh chips on top before reheating can refresh the texture.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using cooked rotisserie chicken can save time. Just shred the chicken and add it to the mixture without sautéing. Adjust seasoning as needed to maintain that bold flavor.
Is this recipe spicy?
The casserole has a mild to moderate heat primarily from the Rotel tomatoes and green chiles. You can easily adjust the spice level by choosing mild or hot Rotel and green chiles or adding fresh jalapeños for extra kick.
Can I make this vegetarian?
Yes! Substitute the chicken with extra black beans, corn, or even sautéed mushrooms, and swap the cream of chicken soup for a vegetarian or cream of mushroom soup. The flavors will still be vibrant and satisfying.
What kind of cheese blend is best?
A Mexican blend cheese mix with cheddar, Monterey Jack, and queso quesadilla is perfect because it melts smoothly while providing a range of rich flavors. If unavailable, shredded cheddar and mozzarella can work well together too.
How do I prevent the bottom tortilla chips from getting soggy?
Lightly crushing the chips and layering them helps create pockets that catch moisture and keep crunch. Baking at a moderate temperature and serving promptly also preserves texture. Adding chips on top right before serving adds extra crunch.
Final Thoughts
There’s something truly joyful about making and sharing the Super Easy Chicken Nacho Casserole Recipe. It’s a fuss-free dish bursting with flavor, texture, and wholesome ingredients that feel like a warm hug. I can’t wait for you to try it out and see just how quickly it becomes a favorite dinner go-to for you and your loved ones.
Print
Super Easy Chicken Nacho Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
This super easy Chicken Nacho Casserole is a flavorful, comforting dish that combines tender cubed chicken, seasoned with taco spices, creamy soups, and melted cheeses layered over crunchy tortilla chips. Perfect for a quick weeknight dinner or casual gathering, it offers a delicious twist on classic nachos baked into a hearty casserole.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 (1-ounce) packet Old El Paso Taco Seasoning
Soups and Sauces
- 1 cup cream of chicken soup
- 1 cup cheddar cheese soup
- 1 (10-ounce) can Rotel tomatoes (diced tomatoes and green chilies)
- 1 (4.5-ounce) can Old El Paso chopped green chiles
Cheese
- 16 ounces Mexican blend cheese, divided
Beans and Herbs
- 1 (15-ounce) can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
Base
- 6 cups tortilla chips, lightly crushed and divided
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts, season with salt and pepper, and cook until no longer pink in the center, about 7-10 minutes.
- Add Seasoning: Sprinkle the Old El Paso Taco Seasoning over the cooked chicken and stir to coat evenly, cooking for an additional 2 minutes to release the flavors.
- Combine Soups and Ingredients: In a large mixing bowl, combine the cream of chicken soup, cheddar cheese soup, Rotel tomatoes (with juices), chopped green chiles, and half of the Mexican blend cheese. Mix in the cooked seasoned chicken and black beans, stirring until well incorporated.
- Layer the Casserole: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, spread a layer of lightly crushed tortilla chips over the bottom. Pour half of the chicken mixture over the chips and spread evenly. Sprinkle with half of the chopped fresh cilantro. Repeat the layers with the remaining chips, chicken mixture, and cilantro.
- Add Cheese Topping: Top the casserole with the remaining Mexican blend cheese evenly distributed over the top layer.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and let it cool for a few minutes before serving to allow the casserole to set. Garnish with additional fresh cilantro if desired. Serve warm.
Notes
- You can substitute shredded rotisserie chicken for a quicker prep.
- For a spicier casserole, add jalapeños or use spicy Rotel tomatoes.
- Serve with sour cream, guacamole, or salsa on the side for extra flavor.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
